In the Kitchen with Private Chef Jem Lester (@goodfoodthings_)

Ever wondered what being a private chef is like? Well, cozy up and dig into this delicious interview featuring private chef Jem Lester and curator of Good Food Things.

Hey, Jem! Thank you for taking the time to chat with us, we'd love to start by learning more about your journey - what inspired you to become a private chef and how did Good Food Things come to life? 

It all started with me doing 'Sunday Service' at my house where I would try to cook up the most delicious food combinations and absurd menus I could come up with for whoever was home at the time. Cooking and eating is such a huge part of my life so building menus of dishes that layer really well together brings me so much joy, so I think having fun with curating full menus and being able to experiment is what inspired me to offer this as a service. 

Good food things started like many things - in lockdown. I just posted the things I was cooking and the page slowly took off from there. 

Curating menus sounds like so much fun - where do you usually draw your inspiration when crafting menus or specific dishes for clients? 

Personalising a menu based on someone's favourite things is one of my favourite parts of the whole process. I base it off their preferences - any restaurants they love, particular ingredients they want incorporated or left out, serving style, etc. This is how I would cook for my friends and family too so it just feels like an extension of my home cooking. 

When it comes to my personal style of cooking, I really only cook the things I love to eat - well executed, simple food is the answer I give to clients and I can't see myself straying from this. 

Deliciously personalised and perfectly executed, that sounds like a clients dream. How does this experience translate when you're cooking in someone's home? What makes a private chef experience special? Do you have a top tip for an impressive dinner party?

I find it a huge honour to be part of the milestones/occasions I'm often hired for as sharing a meal with the people you love is always special, particularly being able to provide this experience in a home makes it a deeply intimate and personal.

I really just aim to add to their celebration by ensuring the menu is a reflection of the clients who have hired me and that both the clients and their guests can simply relax and enjoy each other's company over good food. 

When it comes to ambience and execution - stick to what you know! I say this so often and while I'm no expert, I would never cook something new for the first time at a dinner party. Keep it simple, cook things you know you can nail comfortably so you can actually enjoy your guests company. Handwritten menus, candles, a curated playlists are also low-input, high reward details I recommend. 

We can imagine how that would be such a memorable experience, particularly for those milestone events that you mentioned. And speaking of memorable moments - we're incredibly honoured to be able to share a taste of Crumble Cookware with you. How did you find using the pieces and did anything stand out to you while cooking? 

I used the Classic Round Dutch Oven and the Shallow Dutch Oven to make my favourite soup recipe. 

I love a heavy based pot & saucepan that distributes heat evenly, particularly for low and slow recipes. I got a perfect crust when cooking meat with the shallow dutch and could confidently leave the soup bubbling away without worrying it would overcook. Not to mention, they also look stunning on the stove so I often store them on it. 

Yum - we can't wait to dig into your soup recipe later! Is there another favourite dish that you often make for yourself? Maybe something you may not plate up for a client but is always a personal craving at your own dinner party? 

[Hm] I'd say it would be a Tuna Salad or Spaghetti Pomodoro - I would serve an elevated version of them for clients but I honestly could eat both every day as it's so simple and delicious. I ate both a lot growing up, so they have a huge place in my heart. 

Finally, as the representative of all @goodfoodthings_ , what is one 'good food thing' that everyone should try at least once? 

This is a hard one! But if I had to pick, here are my must try 'good food things' 

• Olive oil, sea salt, balsamic vinegar & fresh bread 
• Adding something salty, sweet, sour or buttery to revive a dish 
• Dry aged ribeye 
• Raw fish on a sea salt chip 
• Salsa Verde 
• Fresh seafood close to the ocean 
• Only ever cooking and eating exactly what you feel like eating 

Keep up with Jem and discover all her delicious creations over on @goodfoodthings_